Ina garten vanilla cake recipe8/27/2023 ![]() ![]() Don't whip! Spread immediately on the cooled cake. ![]() On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Add the egg yolk and vanilla and continue beating for 3 minutes. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Stir until just melted and set aside until cooled to room temperature. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.Ĭhop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. With a knife or offset spatula, spread the top with frosting. Place 1 layer, flat side up, on a flat plate or cake pedestal. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. With the mixer on low speed, slowly add the wet ingredients to the dry. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Line with parchment paper, then butter and flour the pans. Butter two 8-inch x 2-inch round cake pans. The sauce can be refrigerated for up to one week.Preheat the oven to 350 degrees F. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Bring to a boil, lower the heat, and simmer for 4 minutes. Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. ![]() ![]() Transfer to dessert plates, drizzle Fresh Raspberry Sauce around each baked Alaska, and serve immediately. Bake for 2 1/2 to 3 minutes, until the edges of the meringues are browned, turning the pan once to brown evenly. (You can also use a pastry bag fitted with a large fluted tip and pipe the meringue thickly around each ball of ice cream and cake.) Be sure all of the ice cream is covered with meringue. Working quickly, spread the meringue with a spoon or small spatula, making lots of peaks all over with the back of the spoon. Transfer the cake rounds and ice cream to a sheet pan lined with parchment paper. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks. Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Place a rack in the oven so the cake will sit in the center. Whisk the mixture almost constantly, until it reaches 120 degrees F on a candy thermometer and the sugar has dissolved. 1 teaspoon kosher salt pound (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar 6 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract Seeds of 1 vanilla bean 2 teaspoons grated orange zest (2 oranges) 1 cup heavy cream DO NOT preheat the oven. To make the Swiss meringue, place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water. Freeze for at least 30 minutes, until the ice cream is very hard. Fill half the scoop with raspberry sorbet and the rest of the scoop with vanilla ice cream and place an ice cream ball, flat side down, in the middle of each cake round. Soften the sorbet and ice cream just enough to be able to scoop them with a standard 2 1/4-inch-diameter ice cream scoop (15 to 30 seconds in the microwave works). (You can also use a small knife.) Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer. Cut six (2 1/2-inch) circles-one from each slice-with an unfluted round cookie cutter, discarding the scraps. Slice the cake into six 1/2-inch-thick slices. ![]()
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